Mix sea salt and pepper together.

Saute approximately a quarter of the fresh herbs in garlic ghee on medium to low heat for about ten minutes (slight simmer). If using plain ghee, add a crushed clove of fresh, organic garlic. Pour into cup/bowl and set aside. This will be used for basting.

Insert a quarter of the salt/pepper mix into cavity of pheasant.

Stuff remaining herbs into cavity of bird.

Rub the rest of the sea salt and pepper all over the skin of the pheasant.

Prepare barbecue on medium heat.

Place bird in baking pan with cup of filtered water poured into the bottom.

Place pan inside barbecue. Cover and cook for thirty minutes.

Remove cover and baste gamebird with infused ghee mixture.

Cover again and cook for another thirty minutes.

Remove cover and baste with infused ghee for a second time.

Cover and cook pheasant for a final 30 minute period.

Test to see if cooked. Cover again to complete cooking if it needs a few more minutes. Watch carefully to prevent overcooking. Alternatively put the pan with the pheasant into oven on high heat to finish off for browned and crisped skin if you prefer.

Pour fluid out from pan into cup. Let settle and reserve fluid as broth and fat for future cooking.

Let bird rest for ten minutes on the counter once removed from barbecue. Carve as if it was a small turkey (it's different to duck because it has a lot more breast meat) and serve immediately.

Refrigerate leftover meat in a glass container with a tight fitting lid for up to four days.